Lavender Shortbread Cookies

This is one of my favorite recipes because I am able to use my own organically grown lavender and mint. I was searching for recipes to use my lavender and came across this one for shortbread.

I didn't know if anyone in my family would like them and I was pleasantly surprised to find out that my Dad loves these cookies. He requests that I make them at least once a year, either for a holiday or his birthday.



  • 1 1/2 cups butter, softened
  • 2/3 cup granulated sugar
  • 1/4 cup sifted confectioner's sugar
  • 2 Tbsp lavender flowers, chopped fine
  • 1 Tbsp chopped fresh mint
  • 1 tsp. finely grated lemon peel
  • 2 1/2 cups flour
  • 1/2 cup cornstarch
  • 1/4 tsp. salt


Cream butter and add next 5 ingredients. Mix with electric mixer on low until light and fluffy. Add the last 3 ingredients and mix well. Divide dough in half, flatten, cover and chill until firm. Preheat oven to 325 degrees F. Roll out to 1/2" thickness on floured surface and cut into 1 1/2" circles; press designs on top. (Or, you can use cookie cutters.)

Bake 18 to 20 minutes on parchment covered cookie sheets. Cool slightly and transfer to wire rack. Approximately 2 dozen, depending on size of cookie.


Optional: When cool, dust lightly with powdered sugar flavored with lavender flowers.

By Maryeileen

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Bronze Request Medal for All Time! 59 Requests
December 26, 20110 found this helpful

This is an update to this recipe: If you don't want to cut out the dough using cookie cutters, I have found that rolling the dough into a log, refrigerating it until firm, and then slicing and baking the cookies is a lot easier and less time-consuming.


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